December 21, 2009

Yum Yum Sweet Potato Casserole

For years I wouldn’t give this recipe out when friends asked.  It was my mother’s recipe, but many women of that generation have either this same recipe or a very similar one in their repertoire.  It is fitting that I post the recipe today, as it would have been her birthday. 

Be aware that it is sweet and buttery—don’t make this if you are going to get on the scale the next day or have your cholesterol checked!


3 c. cooked sweet potatoes

1 c. sugar

½ c. butter, softened

2 well beaten eggs

1 T. vanilla

¼ t. salt

Mix the ingredients above together with a potato masher and place in a buttered casserole dish.

1 c. brown sugar

1 c. chopped pecans

1/3 c. flour

½ c. butter, softened

Mix the above ingredients with a fork or with your hands and sprinkle on top of the potatoes. Bake at 350 degrees until bubbly and the top forms a crust. My recipe says 20 minutes, but it always takes longer than that for me.

Tips—ALWAYS bake sweet potatoes in the oven. Their sugars turn to starch when boiled, and they become stringy when microwaved. The potatoes that are small and round are naturally sweeter. You can bake the sweet potatoes the night before wrapped in tin foil and cool them in the fridge to make this process easier. Make sure to get the natural sugars out of the tin foil that drain out. I always add more vanilla. I do the Southern cook trick of just letting the vanilla run over the tablespoon measure.

Note—This was my mother’s recipe, and it is a family favorite. You can cut the butter back by about a tablespoon or two in each stick that is required for the recipe. You can also reduce the white sugar by at least 1/8 of a cup without any change in texture or quality.  Make sure you put it in a casserole dish that is deep enough, as the butter will flow over the top. Enjoy!

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